| 摘要 |
<p>Cooking utensil suitable for heating on both thermal and induction heat sources, comprising a container (1) having a container bottom (2) to which a base (3) is connected, the base (3) comprising a peripheral wall (10) and a bottom side (9) and having a layered structure, the bottom side (9) of the base (3) being located opposite the container bottom (2) and being provided to contact the heat source, the bottom side (9) of the base (3) comprising an outer region (9a) delimited by the peripheral wall (10) and an inner region (9b) inwardly from the outer region (9a), the container bottom (2) comprising a peripheral region (2a) at the peripheral wall (10) and a central region (2b) inwardly from the peripheral region (2b). The inner region (9b) of the bottom side (9) of the base (3) is at least partly constructed in a material of higher thermal conductivity than the material of the outer region (9a) of the bottom side (9) of the base (3). The layered structure is constructed such that the average thermal conductivity of the layered structure between the inner region (9b) of the bottom side (9) of the base (3) and the peripheral region (2a) of the container bottom (2) is higher than the average thermal conductivity of the layered structure between the inner region (9b) of the bottom side (9) of the base (3) and the central region (2b) of the container bottom (2).</p> |
